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Posts Tagged ‘Cupcakes’

A friend asked me a while ago to bake cupcakes for her wedding reception.

I was both honored by her request and somewhat terrified at the thought of not only baking that many cupcakes, but baking that many edible cupcakes.

Saturday, I spent four hours baking 220 chocolate cupcakes. Actually, there were 227, but seven of them tragically didn’t make the cut and had to be disposed of. (Yum!)

To make 220 cupcakes, I used eight cake mixes which I doctored up with my Grandma’s secret step to making a boxed mix taste fantastic (and I can’t share the secret or it wouldn’t be a secret, now, would it?).

I then made three batches of buttercream frosting which the bride-to-be helped me slather on the cupcakes and top with assorted sprinkles.  It only took us about two hours to do the frosting.

While frosting the cupcakes we learned some valuable information:

• There is a perfect temperature for the frosting that is somewhere between chilled and warm. Too cold and it wouldn’t squirt out of the bag and too warm it was really hard to work with. The perfect temperature lasts for approximately 9.8 seconds.

• Making sure the bag holding the frosting is completely sealed before squeezing it is a vital step in the success of the project.

• Husbands are not so helpful when it comes to frosting and sprinkling, but they are super helpful when someone needs to run to the store and get another bag of powdered sugar so another bowl of frosting can be made in the midst of the project. Thanks, CC for coming to the rescue!

• You can create all sorts of cool frosting designs with nothing more than a Ziploc bag and your imagination.

• Approximately two large jars of sprinkles are way more than plenty to do 220 cupcakes. The other 14 pounds of sprinkles I purchased will have to wait for another project.

• It’s always more fun to do projects like this with a good friend!

Here is the buttercream frosting recipe I used.  It should frost about 60-75 cupcakes, depending on how  much you use per cupcake.

Buttercream Frosting

1 cup butter, softened

1 bag powdered sugar (appox. 8 cups)

1 tbsp. vanilla extract

4 tbsp. cold milk

Beat butter on low speed until smooth. Add vanilla extract and mix then slowly mix in powdered sugar, alternating with the milk. You may need to add more milk, depending on how thick you want your frosting. Chill until ready to use. Store leftovers in the freezer (if you have leftovers).

To make the frosting chocolate, I added 1/2 cup cocoa powder and another tablespoon of milk.

She Who is Cupcaked Out for A While

 

 

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Someone I think the world of gave me a really sweet gift a while back.

This Cupcake Kit comes with a recipe book, cupcake papers, a decorating set and a whole lot of fun.

There are suggestions for all kinds of great things to do with cupcakes, recipes for both cupcakes from scratch and frosting (including a cream cheese frosting recipe that was really similar to my favorite cream cheese frosting recipe!)  with easy to follow directions, beautiful photos of finished cupcakes and handy guides.

If you are looking for a special gift for a friend, especially one who loves cupcakes or likes to bake, check out this kit.

I found it available on Amazon here.

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Patriotic Cupcake Flag

Here we are, ready to start our entertaining for the 4th of July with barbecues, picnics, and so much more.

If you are looking for an easy but attention-getting dessert, try making a cupcake flag. So simple and easy to make and even easier to serve!

Enjoy!

Ingredients for Cupcake Flag

Line a muffin tin with patriotic cupcake liners.

The baked cupcakes, looking so uniform and delicious, just waiting for the cream cheese frosting.

The frosted cupcakes.... oh, the temptation.

The cupcakes in all their berry bedazzled glory.

Cupcake Flag

1 box Betty Crocker French Vanilla Cake Mix

1 1/3 cups water

1/2 cup oil

3 eggs

1 cup raspberries, washed and dried

1 cup blueberries, washed and dried

1/2 cup flaked and sweetened coconut

Cream Cheese Frosting (you can make your own or use it out of a can. The homemade version is sooo good, I encourage you to try it! The recipe is below.)

Combine cake mix, water, eggs and oil.  Line a muffin tin with patriotic cupcake liners. Fill cups with batter and bake according to  directions for cupcakes on back of box.

While the cupcakes are baking, mix up your cream cheese frosting, wash and dry the berries and try not to eat all the frosting before the cupcakes come out of the oven.

Once cupcakes are out of the oven and cooled, frost with cream cheese frosting and line up on a large serving tray. Place blueberries for the stars on the cupcakes in the left-hand corner and alternate rows of raspberries and coconut on the rest of the cupcakes to make the stripes for the flag. Make sure your outside rows are raspberries.

Try not to eat the cupcakes before the guests arrive or pick off the berries now covered in delicious frosting!

Cream Cheese Frosting Recipe

1 box powdered sugar

8 ounces cream cheese, softened

1/2 cup butter, softened

1 tsp. vanilla

Combine all ingredients until smooth and creamy.

Wishing you all a very Happy and Safe 4th of July!

Happy Entertaining!

Shanna

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